【摘要】 研究了木瓜蛋白酶的酶解温度、酶浓度、酶解时间、加水量、pH值对青鳞鱼可溶性蛋白得率的影响 ,探讨了α 氨态氮含量与青鳞鱼可溶性蛋白得率的关系。结果表明 :温度小于 5 0℃ ,随着酶解温度的提高、酶浓度的增加、酶解时间的延长青鳞鱼可溶性蛋白得率及α 氨态氮的含量均增加 ,α 氨态氮含量增加比可溶性蛋白得率的增加明显 ;加水量的增加 ,可溶性蛋白得率增加 ;pH值对水解效果及可溶性蛋白得率影响不大。综合考虑 ,最佳水解条件为 :温度 5 0℃ ,酶浓度为 1 5 0 0u/g ,酶解时间 80min ,m原料 :m水 =1∶2 ,pH 6 8。酶解所得可溶性蛋白经氨基酸分析仪检测 ,其氨基酸总量为 49 47mg/mL ,必需氨基酸占氨基酸总量的 41 0 % ,游离氨基酸含量为 6 3mg/mL ,肽含量为 87 2 %。更多还原

【Abstract】 This paper deals with the effects of hydrolysis temperature, enzyme concentration, hydrolysis duration, water and pH of papain on soluble protein proportion from Harengula zunast and relation ship between the content of α amino N and soluble protein proportion. The results are as follows: With the increase of hydrolysis temperature, enzyme concentration and hydrolysis duration, soluble protein proportion and the content of α amino N raise. Soluble protein proportion increases with the increase of water and pH has no little effect on hydrolysis and soluble protein proportion. In a word, the suitable hydrolysis conditions are given as hydrolysis temperature of 50 ℃, enzyme concentration of 1 500 u/g Harengula zunast , hydrolysis duration of 80 min, proportion between Harengula zunast and water 1∶2 and pH6.8. The concentration of amino acids in soluble protein is 49 47 mg/mL, and that of essential amino acids and free amino acids are 41 0% and 6 3 mg/mL. The content of peptide in soluble protein is 87 2%.更多还原